Lingkan Reang
Heat olive oil in a 12-inch nonstick skillet over medium-high heat.
Whisk eggs in a bowl and set aside while the oil heats.
Saute potato and onion with salt and pepper for 15-20 minutes until golden-brown.
Reduce heat to medium-low, pour in whisked eggs, and add cheese and meat if desired.
Allow to rest for 30-60 seconds, then gently scramble using a silicone spatula.
Cook until eggs are just underdone, remove from heat, and serve immediately.